I'm Marcy Lautanen-Raleigh growing herbs is a passion I've had for more than 20 years now. The Backyard Patch is my own herb business started in 1995. I specialize in fresh, amazing, organic blended herbs. Those for cooking, tea and bath -- and they are all home-grown and hand-blended. In the last 20 years I have gained a knowledge of herbs and their flavors that I share here.

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Monday, January 1, 2018

Recipe Themes for 2018 - Pressure Cooker Chicken Stock

This year in hopes of using more of my overwhelming collection of recipes, I have decided to post recipes on a theme. They will always feature herbs, of course, but each month the weekday and weekend recipes (and maybe even a how to or featured herb) will follow the monthly theme.

Each post on a theme will have search words so you can find the rest of the monthly posts easily. Just scroll to the bottom of any recipe to find them.

To kick things off, especially since flu season is upon us in full force, I chose Chicken Soup for the January Theme. These wonderful warming and soothing soups can be used for all that ails you, from colds to the temps outside!

To begin, we will start with two Chicken Stock recipes. This first one is adpated from Laura Arnold in her book Instant One-Pot Meals (Countryman Press,2017) and features an electric pressure cooker, so if you got a pressure cooker for Christmas, let's try it out. If you are looking for a more traditional stock recipe, stop back tomorrow for that!

Pressure Cooker Chicken Stock

1 chicken, broken
down into 8 pieces or roasted chicken bones

1 small onion, halved

1 carrot, peeled and
cut into large pieces

1 stalk celery, cut
into large pieces

2 cloves garlic,
peeled

2 teaspoons black
peppercorns

3 sprigs fresh
thyme (1 tsp dried)

1 sprig rosemary (1/4 tsp dried)

Instructions:

Place all the
ingredients in the bowl of the pressure cooker and cover with water, about 8 to
9 cups. Secure the lid and set on Manual with high pressure for 50 minutes.
Allow to naturally release.

Strain the broth and
allow to cool completely. Store in the refrigerator for up to 1 week or freeze
for up to 3 months.

photo courtesy of Countryman Press

To find any recipe featured this month - use the search box and type: ChickJanTo find any theme recipe from this year type: recipe2018